Tri-Colored Orzo is a colorful blend of tomato, spinach and plain orzo. Shaped like pearls of barley or rice, this tiny pasta is slightly smaller than a Pine Nut. This orzo is made with durham semolina wheat flour and will retain resilience throughout the cooking process, even after being baked or simmered in a soup. It has a pleasant light flavor with hints of spinach and tomato with a firm texture. Endlessly versatile, Tri-colored Orzo can be used in place of rice or pasta in soups, salads, pilafs, and risottos.
Orzo, like many pastas, has become a flexible and versatile ingredient. Traditionally, Orzo is used instead of rice to make Pilafs. Great in Mediterranean-style salads, stirred into soups, baked in casseroles, drizzled lightly with pesto or tossed with grilled vegetables for a fast and fabulous side dish. Orzos toothy, firm texture and subtle flavors can be combined with any number of herbs, vegetables, meats, chicken and seafood for an unusual and striking plate presentation. Whether used hot or cold, orzo maintains its shape and works wonderfully as a substitute for rice.
Bring 3 cups of water to a boil In a medium saucepan. Add 1 cup of orzo